Do you love brownies? Do you love cookies? Then strap in for the best and healthiest vegan brookies recipe. Not only are they ooey-gooey and full of chocolate, but they are gluten-free, oil-free, and full of fiber.
For all my gluten-free vegan friends out there, this brookie recipe is for you. The brownies are made with light and fluffy sorghum flour and the base is made with oat flour. These vegan brookies are oh-so-delicious and easy to make.
I make these vegan brookies often on Sundays, so I can have a sweet treat throughout the week. Everyone that tries them, loves them and can’t believe they are gluten-free, oil-free, and vegan.
What are brookies made of?
Glad you asked! Brookies are a mix of brownies and cookies into one delicious dessert. Think about it, gooey brownie batter and chewy cookie dough are swirled or layered together to make a heavenly treat. Brownie and cookie lovers unite!
Vegan Brookies Ingredients
- Flour For this recipe, I use a mix of sorghum flour and oat flour to keep the recipe gluten-free. If you can’t find either variety, any gluten-free flour mix will do.
- Sweet Potatoes The base of the brownies is sweet potato and I love to use white flesh Japanese sweet potato. If you only have the orange variety, don’t sweat it.
- Chickpeas – Yes, chickpeas! The cookie base is actually a chickpea cookie recipe. Similar to this chickpea cookie dough recipe.
- Dates – A nice unrefined whole food sweetener. It also gives a nice caramelly chew to the recipe.
- Sugar – To keep the recipe refined sugar-free, I opt for maple syrup as my liquid sweetener and coconut sugar.
- Milk – And unsweetened and unflavored plant milk will do. I love using soy milk.
- Vanilla – This just enhances the flavors of the brownies and cookie base.
- Cocoa Powder – Essential to any brownie recipe!
- Apple Sauce – Used in the brownie batter as an egg replacer.
- Peanut butter – To give the
- Salt – To help enhance the sweetness.
- Chocolate Chips – Any good chocolate chip cookie has tasty chocolate chips. I love using the stevia-sweetened Lily’s dark chocolate chips.
How to Make Vegan Brookies
Step 1 – Prebake one medium-sized sweet potato at 350 for about 30-45 minutes. The potato should be soft to the touch. Once the potato is baked, leave the oven preheated.
Step 2 – While the sweet potato cools, we are going to make the cookie base. If not using store-bought oat flour, take 1 cup of rolled oats and add to a high-speed blender. Then, blend on high until the oats resemble flour.
Step 3 – Then drain and rinse your chickpeas, and add to the blender with the oat flour with the pitted dates, maple syrup, plant milk, vanilla, salt and baking soda. Depending on how well your blender blends, you may need to scrape the sides of the blender to help it blend fully. Once it resembles cookie dough, add in chocolate chips and mix with a spoon.
Step 4 – Add to a greased 8×8 baking pan and press into an even, smooth layer.
Step 5 – Once the sweet potato has cooled, peel the skin and add to the blender. Then throw in half the milk, apple sauce, peanut butter, and pitted dates. Blend on high until smooth. Once smooth add in the coconut sugar, sorghum flour, cocoa powder, baking soda, baking powder, and remaining plant milk. Blend on high until there are no lumps and the batter is smooth.
Step 6 – Pour brownie batter on top of the cookie-based and smooth for an even layer.
Step 7 – Bake at 350 for 35-40 minutes or until a toothpick comes out clean.
Vegan Brookies
Equipment
- 1 High-speed blender
- 1 8×8 Baking Pan
Ingredients
Cookie Base
- 1 can chickpeas
- 1 cup rolled oats
- 4 pitted medjool dates if small, five dates
- 2 tbsp maple syrup
- 1/3 cup plant milk
- 3 tbsp chocolate chips
Brownie
- 1 medium Japanese sweet potato or orange sweet potato
- 1/4 cup natural peanut butter
- 5 pitted medjool dates
- 3/4 cup sorghum flour
- 1 tbsp apple sauce
- 3 tbsp cocoa powder
- 1/4 cup coconut sugar
- 1 cup plant milk unsweetened
- 1 tsp baking powder
Instructions
- Prebake one medium-sized sweet potato at 350 for about 30-45 minutes. The potato should be soft to the touch. Once baked, leave the oven preheated.
- While the sweet potato cools, make the cookie base. If not using store-bought oat flour, take 1 cup of rolled oats and add to a high-speed blender. Blend on high until the oats resemble flour.
- Then drain and rinse your chickpeas, and add to the blender with the oat flour with the pitted dates, maple syrup, plant milk, vanilla, salt and baking soda. Depending on how well your blender blends, you may need to scrape the sides of the blender to help it blend fully. Once it resembles cookie dough, add in chocolate chips and mix with a spoon.
- Add to a greased 8×8 baking pan and press into an even, smooth layer.
- Once the sweet potato has cooled, peel the skin and add to the blender. Then throw in half the milk, apple sauce, peanut butter, and pitted dates. Blend on high until smooth. Once smooth add in the coconut sugar, sorghum flour, cocoa powder, baking soda, baking powder, and remaining plant milk. Blend on high until there are no lumps and the batter is smooth.
- Pour brownie batter on top of the cookie-based and smooth for an even layer.
- Bake at 350 for 35-40 minutes or until a tooth-pick comes out clean. Allow brookies to cool completely before cutting and enjoying!
